Learn how to make Andhra special Allam Pachadi recipe recipe with detailed step by step pictures. Ginger Chutney, a perfect side dish for Pesarattu, idli or dosa!
Allam Pachadi is a spicy, sweet and a delicious chutney made from fresh ginger. In Andhra special recipes, it is a classic combination to relish Pesarattu is with Allam Pachadi. Allam means ginger in Telugu and Pachadi is Chutney. This chutney is very simple to prepare and not only it goes really well with Pesarattu, it can be used as a side dish for idli/dosa/any South Indian breakfast as well. The best part is that this chutney stays good for a week in refrigerator.
Allam Pachadi is usually a spicy preparation (as most of the Andhra loves hot spicy food) but can be adjusted as per taste preferences. It’s also a perfect amalgamation of sweet-sour and spiciness as some jaggery is added to this and so is tamarind. With no further delay, let me get on to the preparation of Allam Pachadi/Ginger chutney.
Step by Step Instructions
1. In a pan, heat oil. Add mustard seeds, urad dal and fenugreek seeds. As mustard starts spluttering, add dried red chillies. Fry for 30 – 40 secs. Add required salt and switch the flame.
2. Meanwhile, prepare the ginger by removing the skin and cutting into medium sized pieces. Add some water to the tamarind pulp and make it watery. Set aside.
3. In a mixer jar, add the ginger pieces and give it a quick pulse. The ginger must be ground by now. Add the stuff from from step 1 and blend it into a powdered consistency.
4. Add jaggery and give it a quick pulse again. Add tamarind water and grind for less than a minute. Scrap the chutney from the sides of the mixer jar and remove onto a bowl.
5. Serve with Pesarattu, Idli, Dosa or Upma.
Recipe Notes
- The ginger doesn’t have to be cooked. Grind it raw for the better flavours and taste.
- Adding jaggery is optional if you don’t like a tinge of sweet taste. But the chutney turns too spicy.
- Adjust the red chillies as per spice preference.
- Do not make the chutney too watery. It has to be in semi-solid consistency.
I would be delighted to know if you have tried this recipe, don’t forget to provide your rating for this recipe and do share your comments below. If you have any questions, you can always e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Allam Pachadi | Andhra Style Ginger Chutney
Equipment
- Blender
- Kadai
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 4 inch Fresh Ginger cut into 1 inch pieces
- 8-10 Dried Red Chillies
- 3 tablespoon Tamarind Extract 1 teaspoon tamarind concentrate
- 1 tablespoon Jaggery
- ½ teaspoon Mustard Seeds
- 1 teaspoon Urad Dal
- ¼ teaspoon Fenugreek Seeds
- 1 teaspoon Oil
- Salt as needed
Instructions
- In a pan, heat oil. Add mustard seeds, urad dal and fenugreek seeds. As mustard starts spluttering, add dried red chillies. Fry for 30 – 40 secs. Add required salt and switch the flame.
- Meanwhile, prepare the ginger by removing the skin and cutting into medium sized pieces. Add some water to the tamarind pulp and make it watery. Set aside.
- In a mixer jar, add the ginger pieces and give it a quick pulse. The ginger must be ground by now. Add the stuff from from step 1 and blend it into a powdered consistency.
- Add jaggery and give it a quick pulse again. Add tamarind water and grind for less than a minute. Scrap the chutney from the sides of the mixer jar and remove onto a bowl.
- Serve with Pesarattu, Idli, Dosa or Upma.
Notes
- The ginger doesn’t have to be cooked. Grind it raw for the better flavours and taste.
- Adding jaggery is optional if you don’t like a tinge of sweet taste. But the chutney turns too spicy.
- Adjust the red chillies as per spice preference.
- Do not make the chutney too watery. It has to be in semi-solid consistency.
MyCulinarySaga
It's my favourite chutney! Slurp Slurpppp 😛
CHCooks
Awww nice 🙂
Chitra Jagadish
Palatable dip....
CHCooks
Thanks Chitra 🙂
Traditionally Modern Food
Colorful and delicious chutney.. Love the ginger flavour
CHCooks
Thank you Vidya 🙂
srividhya
Looks super hot and spicy. But the combo of red chilly, jaggery and ginger amazing. Best combo for pesarattu
CHCooks
Yes yes - its hot and spicy 🙂
The Girl Next Door
GB, check out the neer dosai picture here: http://www.starweddings.in/blog/amazing-dishes-star-weddings/
Why do I have the feeling that it is your pic? Is it?
CHCooks
TGND.. thank you so much for taking time to share this with me. Although the table cloth is similar to what I have, I have not posted neer dosa so far 🙂
kushi
flavorful and colorful chutney dear!
CHCooks
Thanks dear 🙂
Freda @ Aromatic essence
delicious chutney! love all the ingredients here!
CHCooks
Thank you dear 🙂
Bharani
Yummy .... i have missed so many posts...:)
i will try pesarettu and allam pachadi combo and let you know 🙂
CHCooks
Sure sure! 🙂 And you were missed here too! 🙂
Lynz Real Cooking
Beautiful looking chutney! yumm
CHCooks
Thank you so much Lynn!
Devaraj
Some what mouth watering after seeing this. U have show the best.
chcooks
Thanks!
Find U Rings
Thank you for sharing and looking like a delicious ginger chutney.
chcooks
Thanks for the lovely comment 🙂